"stilettorain" > wrote in message
link.net...
> Well, somehow I managed to not get all the lees out of my beautiful peach
> wine before bottling. I usually bottle one bottle's worth of each batch
in
> a clear bottle, and I happened to notice a very small amount of sediment
at
> the bottom of it the other day, when I pulled it out to admire it. It's
not
> much, but enough to put a very thin layer on the bottom of the bottle when
> it's upright.
>
> It sat in a secondary for 6 months and was bottled about 6 weeks ago. My
> question is: should I rack all 18 bottles back into a glass carboy, let it
> settle, then re-bottle, or should I just let it rest and deal with the
> sediment in a year or so when it's ready to drink? Which has the great
> chance of adversely effecting the taste?
> Thanks in advance
> Nathan

Nathan,

I'd suggest letting it go. The work and risk involved in decanting all of
your bottles and fining or aging further probably will exceed the impact to
your presentation of a small amount of lees in the bottle. And your peach
wine will _taste_ just fine regardless of a small amount of lees in the
bottle. In the future you might bulk age a bit longer, I usually go 9-12
months before bottling. Some wines, especially whites, seem to appear
crystal but will continue to throw lees in the bottle. Racking a month or
so before bottling will help you judge how much lees remain, as racking
seems to instigate some immediate lees production in a wine that still has
lees left to throw. Just remember that every wine will throw some amount of
lees unless filtered, and don't worry about a small amount of lees.


--
Cheers,
Ken